Thursday, January 3, 2008

Kumquat Compote

1. Wash and pat dry kumquats. Remove calyces, and cut in half horizontally; pit with a fork.2. Bring sugar and water to a boil, and add kumquats. Cover with paper towel, and cook over medium heat for 1 to 2 minutes. Remove from heat and set aside at room temperature overnight.3. Reheat only poaching liquid to a boil an return over to kumquats. leaving overnight. refrigerated in a container up to 1 week.

I love these kumquat compote as they can be added into your baking, ice cream and many other dessert. In coming posts I will show you what I did with this gorgeous and lovely kumquat compote.

My Japanese friends told me a lot about Hidemi Sugino... but the recipe book they owned mostly in Japanese...:-( I tried to find in local bookshops which don't have. I think I have to hunt online then and faced the problem ordering in Nihongo..